Method

Step 1

Step 2

Step 3

Mix the honey and mustard together for the Chipolatas. (Important – ONLY use quantities stated under “Chipolatas” above. You’ll use the rest in the dressing later).

Step 4

Dip each chipolata into the honey mustard or brush the sauce on with a pastry brush if you have one. Place the chipolatas on the tin foil lined tray (being careful not to cramp them) and bake them until golden brown and cooked through, about 15 minutes. Check them after about 10 minutes and move them about so they can colour all the way around.

Step 5

Mix all your dressing ingredients together and whisk them well with a fork so they combine. Mix all your slaw ingredients together in a bowl, saving a few mint sprigs and radish to garnish. Toss the salad with the dressing and season to taste. Garnish with your leftover mint and radish and serve with your chipolatas.